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Combine flour and salt in a shallow bowl or baking dish. Pat fillets dry. Dredge fillets in flour and pat off excess.
Heat 2 tablespoons butter in a large skillet over medium-high heat until melted. Add fillets to skillet, skin side up, and cook about 3 minutes or until golden, carefully turn fish and continue to cook on the other side 2 to 3 minutes longer or until fish is opaque throughout. Remove fish to a serving platter and keep warm. (This may have to be done two at a time, depending on the size of the skillet.)
Add remaining 1 tablespoon butter to skillet and melt. Remove from heat and stir in lemon juice, lemon zest and capers until heated through. Serve fillets with lemon-caper sauce.